One of the best things we have done since moving here is discovered the delights of fresh ingredients. On our list of ‘To-Dos” with any visitors is going to get fresh mussels for dinner. There is nothing quite like driving to the beach, and walking out on the sand when the tide has gone out, collecting a bucket of fresh mussels and oysters, and cooking them! Cleaning the barnacles from the shells is not so glamorous, however, but definitely worth it!
We have tried two recipes – both equally delicious!
The classic mussels in white wine: Fry some onion and plenty of garlic in a shallow cast iron pan, add some white wine and reduce slightly. Add a good slug of fresh cream, some ground black pepper and chopped fresh parsley. Tip in the cleaned mussels, put a lid on your pan, and steam until the mussels are open. Discard any that remain closed. Don’t overcook them or they will be rubbery! Serve with crusty bread and chilled white wine.
For something a bit different, and equally tasty (I have my sister to thank for this one!): Fry a chopped onion, plenty of crushed garlic and some fresh grated ginger. Add some chopped chilli (not too much that it will take over the taste of the mussels, but enough for a little bit of a kick), and 1/2 tsp of tumeric, 2 tsp ground cumin. Stir in 1 cup of water and 1 3/4 cups of shredded fresh coconut. Sprinkle in some fresh chopped coriander. Steam your mussels as in the previous recipe, and garnish with some more fresh coriander.
This sounds like a bit of a strange combination with mussels, but believe me, it’s so delicious you will be spooning up the juices with your mussel shells and drinking it!!
When you try out new recipes, be sure to snap some photos of this finished masterpiece. You can then collect all of your favourite recipes into your own special recipe book. I am in the process of putting together a cookbook using Blurb of all of our favourite family recipes. This will make a great gift for close friends and family! It’s so easy – you should try it too!!